Shellfish, blood orange and sea herb risotto
Ingredients
- 3 tbsp olive oil
- 2 small onions, finely chopped
- 3 garlic cloves, minced
- 300g risotto rice
- 200ml white wine
- 1 litre good fish or chicken stock
- 200g live mussels, cleaned and soaked in cold water 15-20 mins
- 100g butter
- 3 shell-on king prawns per person
- 1 red chilli, finely chopped
- 2 blood oranges, zest and juice
- salt and fresh ground black pepper
- 100g white crab meat
- grated parmesan
- sea purslane
- 1 blood orange, segmented
Method
- Sauté onion and 2 minced garlic cloves in a saucepan with 2 tbsp olive oil.
- Once slightly coloured, add the rice and stir to coat each grain in the oil.
- Add 100ml white wine and reduce until evaporated.
- Add enough stock to cover the rice and keep on a medium heat, stirring constantly.
- As stock is soaked up, add more ladle by ladle until the rice is cooked, retaining a slight bite (about 15 mins).
- Drain the mussels, discarding any that remain open when tapped.
- Place a flameproof pan on a high heat.
- When the pan is hot, add the mussels and 100ml white wine and cover.
- Reduce heat and simmer for 2 mins or until all the shells have opened.
- Place a frying pan on a high heat.
- Add 1 tbsp olive oil and the prawns.
- Turn down to a medium heat and cook for 2 mins on each side.
- Add 50g butter, 1 minced garlic clove and the chilli and remove from the heat.
- Baste well in the butter and season with orange juice, salt and pepper.
- When the risotto is cooked, season with salt, pepper, orange zest and juice.
- Mix in the white crab meat and a handful of parmesan to warm through.
- To finish, add more grated parmesan and the remaining 50g butter.
- Place in a warm bowl and top with fresh sea purslane, orange segments, the mussels and prawns, and more parmesan.
